Preparation:
If starting with a whole cabbage, slice from top of leaves down to core. Wrap other half for later and put in fridge. Lay remaining half on cut side and slice from "side to side" so that you have short strips. Place in a small pot and fill it half way up with water. Add remaining ingredients and simmer uncovered on medium to high until cabbage cooks down and is tender but not mushy. Stir while cooking to insure that cabbage cooks evenly. Serve hot with any white meat such as pork or chicken for an added "flavor boost". If you like spicy, this is a great low carb veggie that beats the "normal" side dish. Leftovers can also be eaten cold as a spicy slaw. (If you dare, add some salt when cold to be slightly similar to Kim Chee)-- just be careful with salt, it can make you retain water if you're prone to it. |
